Gingerbread Upside Down Pudding
|Soft brown sugar||15 Milliliter (1 Tablespoon)|
|Peaches/Canned peach halves||4 Medium, halved and stoned|
|Wholemeal flour||4 1⁄2 Ounce (130 Gram, 1/2 Cup)|
|Soda bicarbonate||1⁄2 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Molasses sugar||4 Ounce (115 Gram, 1/2 Cup)|
|Skimmed milk||4 Fluid Ounce (120 Milliliter, 1/2 Cup)|
|Sunflower oil||2 Fluid Ounce (50 Milliliter, 3/4 Cup)|
1. Preheat the oven to 175°C/350°F/ Gas 4. For the topping, brush the base and sides of a 23 cm / 9 in round springform cake tin with oil. Sprinkle the sugar over the base.
2. Arrange the peaches cut-side down -in the tin with a walnut half in each.
3. For the base, sift together the flour, bicarbonate of soda, ginger and cinnamon, then stir in the sugar. Beat together the egg, milk and oil, then mix into the dry ingredients until smooth.
4. Pour the mixture evenly over the peaches and bake for 35-40 minutes, until firm to the touch. Turn out onto a serving plate. Serve hot with yogurt or custard.